Ingredients
Scale
- 4 tablespoons butter (not margarine or a blend), divided
- 1/3 cup all-purpose flour
- 3 cups whole milk, warm but not hot, divided
- 2 to 3 whole cloves
- 1/4 medium onion, peeled
- 1 bay leaf
- 2 ounces grated Gruyère cheese
- 2 ounces grated Parmesan cheese
Nutrition
Nutrition Facts Servings: 8 Amount per serving Calories 186 % Daily Value* Total Fat 13g 17% Saturated Fat 8g 39% Cholesterol 38mg 13% Sodium 264mg 11% Total Carbohydrate 10g 4% Dietary Fiber 0g 1% Total Sugars 5g Protein 8g Vitamin C 0mg 1% Calcium 239mg 18% Iron 0mg 2% Potassium 152mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Directions
- Gather your ingredients.
- In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
- Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
- Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
- Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
- Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
- Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!